| How To Cook: |
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1. Cut the aubergine into ¼-inch slices, without peeling. Sprinkle with salt and let stand for half an hour.
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2. Drain, dry, roll in flour and fry until browned on both sides. Use a fairly deep frying pan with a cover.
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3. When the aubergine is cooked, pour off the oil and take out half the aubergine, arranging the rest on the bottom of the pan.
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4. Beat up two eggs with the cheese and parsley and pour over the aubergine in the pan.
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5. Cover with the rest of the vegetable and cook, covered, for about 5 minutes.
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6. Beat the last egg very well and pour over the mixture in the pan.
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7. Let cook uncovered until the egg is set. Garnish with parsley and lemon juice.
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